Sriracha Beer Injected Cajun Turkey

• Meat

  • 12 lb Turkey

• Produce

  • 3 Stalks Celery
  • 2 Green bell peppers
  • 1 Onion, large
  • 1/2 tbsp Onion powder
  • 1/4 tbsp Oregano
  • 1 1/2 tbsp Powdered garlic
  • 1 Red bell pepper
  • 1/4 tbsp Thyme

• Condiments

  • 1 tbsp Sriracha
  • 1 tbsp Worcestershire

• Baking & Spices

  • 1 1/2 tbsp Cajun spice rub
  • 1/2 tbsp Cayenne pepper
  • 1/4 tbsp Chile powder
  • 1/2 tbsp Paprika
  • 1/4 tbsp Pepper
  • 2 tbsp Salt

• Oils & Vinegars

  • 1/4 cup Vegetable or canola oil

• Beer, Wine & Liquor

  • 1 9 oz Bottle Rogue sriracha hot stout

Found on cookingwithjanica.com

Ingredients

• 12-16 lb Turkey
• 2 Green Bell Peppers, sliced
• 1 Red Bell Pepper, sliced
• 1 Large Onion, sliced
• 3-4 Stalks Celery, coarsely chopped
• ¼ Cup Vegetable or Canola Oil
• 1 Tablespoon Salt
• ½ Tablespoon Cayenne Pepper
• ½ Tablespoon Garlic Powder
• ½ Tablespoon Paprika
• ½ Tablespoon Onion Powder
• ¼ Tablespoon Oregano
• ¼ Tablespoon Thyme
• ¼ Tablespoon Pepper
• ¼ Tablespoon Chile Powder
• 9 oz Bottle Rogue Sriracha Hot Stout
• 1 Tablespoon Garlic Powder
• 1 Tablespoons Worcestershire
• 1.5 Tablespoons Cajun Spice Rub
• 1 Tablespoon Sriracha
• 1 Tablespoon Salt

Directions

• To make the cajun spice rub, mix all ingredients together in a small bowl.
• Mix all ingredients together in a small bowl.
• One hour before roasting, remove turkey from the refrigerator.
• Place turkey on a rack in a roasting pan.
• Fill up your meat injectorwith the Sriracha beer marinade. Inject the turkey all over. I usually inject each breast, each leg, each wing, each thigh, and both sides of the back of the turkey.
• Pat dry with paper towels. This is important if you want crispy skin. (And what kind of a psycho doesnt want crispy skin??)
• Sprinkle with the cajun spice rub. Massage into the skin.
• Brush all over with oil.
• Fill cavity with the bell peppers, celery, and onion. Place additional veggies around the turkey in the roasting pan.
• Cook 2-3 hours, basting occasionally. Turkey is done when the thickest part of the breast is 165°.
• Remove from oven and let rest for 20 minutes until carving.